Whole Grain Seminole Pumpkin Bread
Roasted mashed and cooled seminole squash ready for bread making
I’ve covered before how much I like seminole squash – they taste great, and they store a incredibly long time, and as a plant they resist pretty much any pest… the one drawback is that they take a relatively long time to mature… but with each growing year I’m selecting for earlier maturity.
So to take advantage of that great taste one of our favorite recipes is this Seminole Pumpkin Bread. It’s reasonably sweetened rather than cakey sweet allowing the sweet flavour of the pumpkin to shine. As with much of our baking we’re using whole grain flours. My preference here leans towards whole barley flour, but whole wheat is also a nice flavour, ground of course on the homebuilt grain mill. Either of these flour options provide a complexity that goes miles beyond a pumpkin cake loaf served in some green logo coffee shop.
Click on the post title to expand for the recipe.
- 3 1/2 cups whole grain flour
- 3 1/2 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp sea salt
- 1 cup softened butter
- 2 cups mashed seminole squash roast and use one whole squash - adjust recipe around what you have
- 1 tsp vanilla
- 4 large eggs
- 1 cup water add during mixing based on consistency
- Mix wet ingredients save for the water until thoroughly blended, A stand mixer with the paddle attachment is great for this.
- Combine dry ingredients in a separate bowl and mix thouroughly
- Add the dry ingredients to the wet ingredients and mix.
- Add the water as necessary to achieve a quick bread consistency (also shown in the video
- Into an oven preheated to 350F bake the loaves for between 1 and 1 1/2 hours. Testing after 1 hour with a toothpick for doneness.
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